Smoked Haddock and Prawn Chowder
Ingredients
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25g butter
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1 medium onion, finely chopped
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600ml milk
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300ml fish stock made with 1 Fish Stock cube
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2 medium potatoes, peeled and finely diced
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450g traditionally smoked haddock fillet, skinned
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225g cooked and peeled prawns
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Lemon juice, to taste
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Freshly ground black pepper
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1tbsp fresh parsley, chopped
Method
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Heat the butter in a large heavy pan. Add the onion and cook gently for 10 minutes until soft. Add the milk and stock and bring gently to simmering point.
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Add the potatoes and simmer for 8-10 minutes until they are soft. Take care not to boil or the milk may curdle.
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Cut the haddock into bite-sized pieces and add to the pan. Cook very gently for 2 minutes, then add the prawns, lemon juice and pepper. Cook for a further minute, stir in the parsley and serve.
Comments
Glossary
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Black pepper
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Boil
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Butter
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Chop
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Curdle
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Dice
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Fillet
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Finely chop
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Fish
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Heat
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Lemon juice
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Milk
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Onion
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Parsley
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Peel
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Potatoes
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Shellfish
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Simmer
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Skin
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Stock
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This recipe was first published in May 2007.
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